6 lamb chops
For the Chimichurri Sauce
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup fresh mint
1/4 cup fresh oregano
4 cloves of garlic
4 tablespoons red wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
Red pepper flakes to taste
JF Universal Salt to taste
To prepare the Chimichurri sauce first mince and saute garlic in a little olive oil.
Blend the parsley, oregano, mint and sauteed garlic in a food processor until just roughly chopped.
Add the crushed red peppers, lemon juice and add the vinegar and a pinch of salt and pepper.
Stir in the olive oil and set aside, letting the flavors infuse.
Season the lamb with salt and pepper. In a pan cook for 2-3 minutes on each side( depending on the size) leaving the inside medium rare.
Let the meat rest for 5-10 minutes before slicing.
Serve with Chimichurri sauce.
This has been modified from a recipe I found on Food 52. Share your own recipes by using the hashtag #JFKitchen